Turducken Recipe
 
Be sure to place the Turducken breast side up while cooking. Add about 2 cups of Chicken Broth in the pan.  Place the turducken in an aluminum pan, and then cook on a 350 degrees Fahrenheit. 
Cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit..
 
The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.  Last hour take aluminum foil off the birds.
 
Take Pan out of oven pour out the Gravy and cook it down on the stove.  You can add Chicken Broth, Corn Starch and Onions to make a thick gravy..
 
Let the Turducken cool off at least 60 minutes, then you can crave it, plate it and then EAT IT
 
GOOD LUCK and GOOD EATING!!!

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Cajun Injector Honey Praline Ham

Ingredients

• 1 8 lb  Bone in Ham
• 1 16 oz jar  Cajun Injector Honey Praline Marinade
• 1 3.25 oz canister  Cajun Injector Praline Topping

Directions

1. Inject marinade evenly throughout ham using approx. 1 1/2 oz. of marinade per pound of meat.
2. After injecting with marinade, cover and bake ham according to the package directions.
3. Remove ham from oven and pat Praline Topping evenly over ham return to oven and bake 30 more minutes basting with pan drippings a few times during baking.
4. Remove ham from oven and allow to rest, covered before carving.
5. Tips:
6. Select a ham that is well trimmed of fat around the edges, and does not have a lot of fat running through it.
7. If purchasing a frozen ham, allow for adequate defrost time.
8. Allow ham to slowly thaw in refrigerator is the best way to prevent contamination and results in the best quality of meat.
9. Always pour marinade into separate container before injecting raw meat; you don not want to contaminate the marinade, for future use.
10. When trying to turn the ham do not use sharp utensils that may pierce the ham, piercing the ham will allow valuable juices to escape.
11. Preheat oven as instructed on ham packaging.
12. Pour Cajun Injector Honey Praline Marinade in measuring cup and warm for appx. 40 seconds in microwave.

Yield: 1-8 lb ham
Preptime: 20 minutes
Cook time: 1-3 hours

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Chicken & Sausage Jambalaya Recipe

(reprinted by permission from Froggy Bottom Louisiana Cuisine)

1 broiler-fryer (about 3-pounds)	4 ribs celery, chopped
cut up	4 cloves garlic, chopped
1 pound smoked pork sausage	1 green pepper, chopped
(hot)	1 stick margarine
2 cups rice	Salt and pepper to taste
2 can beef consommé	Hot pepper sauce, if desired
6 green onions, chopped	¼ cup chicken broth
1 large onion, chopped	2 tablespoons parsley

1. Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt, and a few peppercorns or black pepper. Bring to boiling, lower heat, cover. Simmer 45-60 minutes or until chicken is tender.
2. Drain, debone, cut meat into bite-size pieces. You should have about 2 cups.
3. Place uncut sausage in oven at 350 degrees for 10 minutes. Remove and slice into bite-size pieces.
4. Sauté onions, garlic, celery, green pepper in margarine.
5. Combine chicken, sausage, rice, consommé and all other ingredients in a heavy pot with tight fitting cover.
6. Bring to boiling; lower heat; cover. Simmer at lowest heat for 1 hour. Do not remove cover at any time during cooking. Serves 6 to 10.

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Shrimp Etouffee Recipe

1 stick butter or margarine

1 large onion chopped

2 cloves minced garlic (or garlic powder)

1 small chopped bell pepper

1/4 cup chopped parsley

1/2 cup chopped celery

1 hot pepper (or several drops of Tabasco Pepper Sauce)

For additional zest, spice up your meal with a little hot sauce or cajun seasoning.